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Southwestern Spaghetti Casserole Recipe

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. —Rose Turner Minnick, Christiansburg, Virginia

TOTAL TIME: Prep: 15 min. Bake: 25 min.YIELD:8 servings

Southwestern Spaghetti Casserole Recipe

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. —Rose Turner Minnick, Christiansburg, Virginia

TOTAL TIME: Prep: 15 min. Bake: 25 min.YIELD:8 servings

Ingredients

12 ounces uncooked spaghetti

1-1/2 pounds ground beef

1 small onion, chopped

1 envelope taco seasoning

1 jar (26 ounces) spaghetti sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 cups (8 ounces) shredded cheddar cheese

Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Directions

1.Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Reviews for Southwestern Spaghetti Casserole

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"A south of the border version of spaghetti. I left out the olives because my family doesn't like them."

MY REVIEW

kristy7 User ID: 6569258218413

Reviewed Jan. 20, 2015

"I really liked this recipe and took it to the school for hot lunch. The kids really enjoyed it. Use all the regular toppings: sour cream, cheddar cheese, olives, etc."

MY REVIEW

tammyloyd User ID: 761928691263

Reviewed Jan. 21, 2014

"Made this tonight for my family and they LOVED it. I cut the calories by using 90/10 ground beef and reduced fat cheese. Used the healthy spaghetti. Spiced it up with hot and spicy Taco mix. Left out olives and mushrooms since my family doesn't like either."

MY REVIEW

cliftonhanger User ID: 74225254558

Reviewed Nov. 28, 2012

"I made some changes to the recipe. Not particularly liking black olives, I increased the amount of mushrooms to approx. 7 oz. Instead of sprinkling all the cheese over the top before baking, I sprinkled half over half the spaghetti mixture and the other half over the top of the full amount."

MY REVIEW

slfarnsw User ID: 166012954557

Reviewed Aug. 11, 2011

"I loved baked pasta, and this is a great twist on traditional spaghetti. My only negative is that it can be a little dry."

MY REVIEW

love_my_life User ID: 2481170127580

Reviewed Nov. 23, 2010

"I made this with the Barilla PLUS Protein Spaghetti which made a very hearty meal. I only had a 24 oz jar of spag sauce so I added a good splash of HOT taco sauce to make up for the difference. LOVED it! I loved mixing the bake with the lettuce, sour cream and tomatoes- very good. You may want to try a milder sauce though if you don't like things too spicy. Even my kids liked it!"

MY REVIEW

Liz86 User ID: 449489585258

Reviewed Oct. 11, 2009

"I tried this for family and friends and it was a huge hit! Everyone loves it."